Gluten development for Honeycomb PAN de CRISTAL. | By JoyRideCoffee
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- Опубликовано: 8 сен 2024
- Gluten Development. One of the abstract things for amateurs when it comes to making bread at home is the development of gluten. What is a developed gluten? I chose this complicated bread as a process in which it is best seen how the development of gluten evolves.
Formula:
325g Robin Hood All Purpose flour (13.2g protein content)
250g water + 80g water (later in process)
12g olive oil
7.5g salt
65g sourdough starter
(~ 104 total hydration)
Method:
mixing 250g water with 325g flour; autolyse 45mins; knead 4-5mins with starter; rest 30mins., knead when adding salted water in small steps 20mins. (if the dough need you can let it rest 5 mins between steps); 10 mins. rest; knead with olive oil, rest 45 mins; fold 1 - transfer to pyrex dish; rest 45 mins.; fold 2; rest 45 mins.; fold 3; rest 45 mins.; fold 4; rest 45 mins.; fold 5; rest 45 mins.; fold 6 (around 7h and half bulk fermentation at 22-23deg Celsius); two hours left; move into the fridge at 3-4 degrees Celsius for 15 hours; next day dividing; 2h final proofing; bake 10 min with steam at 250 deg. Celsius and 20 min without steam at 210 deg. Celsius.
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
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Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
I love the way you present the story of each of your breads, without speaking. Having titles to read is very effective. It allows me to focus on your visual examples without the distraction of listening to someone's rambling and oftentimes contradictory or confusing narrative. You are able to include important considerations as side-notes that do not go unnoticed and they can easily be reviewed. Next, I appreciate your incredibly gentle approach toward everything you do. Your attitude is as if you're making love to the dough and the results are clear. You present a good model of how to approach and respect the properties of the dough, teaching us that we need to partner with it and not exert willfulness. You get out of it what you give.
This is magical! As all other videos! You have a very special gift, that not many have. I can say it, because having an age privilege,
I've seen more... There are many good and very good bakers, teachers, writers... but you have much more... I'm not experienced in comments making, but could not keep this in me... without sharing... I see you as - Conductor/Maestro of symphony of orchestra, conducting an Bread Symphony... I want to applaud and shout ...Bravo Maestro!!!... every touch, all together is magic... You should create your own Bread... Bread Symphony... Thank you very much for your art... your heart.. because only person with big pure heart can make such videos and such bread! Your work make people very emotional and grateful as myself...
This is the best soundtrack.
Stopping by for a quick tango.
Beautiful, just beautiful! I found myself doing something I never thought I would do yesterday; after two failed attempts at achieving good oven spring, I stood in front of the oven and started pleading out loud, "Please rise, please...please rise...please!" I caught myself, glad no one was around.
:))))
I look forward to making one. Thank you
Masterful!
It looks absolutely perfect, you have the lightest touch - thank you for these videos, seeing how its done is a huge learning 👌🏼👌🏼😊
Thank you!
Thank you. This really helpful. 3rd attempt at Pan de Cristal coming up!!!
Do not give up. Not only will you get something good in the end but you will understand a lot and you will also make the breads you usually make much better.
And again... so easy to follow this process! Thank you
I came back and was eager to try it. Thank you for sharing knowledge
Thanks for all your videos! Great work. After watching most of them, my bread is so much better.
Glad it help you somehow. Thank you!
Great video... I think your putting out the best content easy to follow and good explenation on these subjects... Really Nice !!
Thank you Robin!
Another exceptional loaf and video filled with nuggets of knowledge.
Keep up the great videos Joyride!
Thank you Ash!
The coilfolding worked as an hypnosis session to me lol what a dough!
:))
A masterclass again with best results! I totally agree with your remarks, that we don't fight against the dough and that friction is so important when we knead...Your patience is admirable and is rewarded once more! I think you chose the right flour to show this kind of bread (RH is a reliable companion to make this kind of demanding doughs--I wonder why it is called an AP flour). Maybe now that you are a master of open crumb, you could experiment on other kinds of bread like "miche" (I came into it on maurizio's blog and thought it could be a good idea to try but with the flours we have here---just giving ideas :)) Thank you!!!!
Thanks you! I am happy when I receive suggestions, I get rid of the fear that I will run out of ideas. :)) I will study Miche bread closely.
Yours looks great, better than Maurizio's. :)
@@BreadbyJoyRideCoffee NO way to run out of sourdough ideas!! There are infinite options. If you ever get stuck, take a look at our fb group :)) (Today I made chicken pie and added starter into the phyllo dough)
@@BreadbyJoyRideCoffee That is maybe true but I didn't use Einkorn. In my description there are all the details of the ingredients and method (always method by JoyRideCoffee)
Absolutely amazing ❤️ thank you so much for sharing this wonderful vid.
Thank you very much Ron!
the crumb looks amazing .................
Thank you!
You’re a patient man!
stunned!
Hello! Lovely recipe. I have a question. How's the tool you use to mix water and flour called? Thank you so much for sharing!
I’d like to see the reverse of this. Starting with all the water and slowly adding in the flour.
another fantastic video thank you! could you please make a video where you use rye flour?
I love the flavour of rye breads and I would love to see you apply your expertise to them!
I still have a lot to learn about rye bread, I couldn't do anything relevant right now. Probably in the future. Thank you!
수분율 높은 빵을 만드는데도 손에 반죽이 안붙는다는 게 놀랍네요. 특별한 비법이 있나요?
Huge fan. Correct me if I am wrong, but the secret to the honeycomb Pan de Cristal is just one more coil fold?
Could you help me understand what you mean when you say don't knead against the dough....?
Same question!
hard to tell :))) It's like when you drive a car, you feel it and drive it according to its behavior. Kneading inevitably temporarily destroys gluten. Depending on the flour, it is destroyed faster or easier. Whenever you feel that the damage is too big, make a pause for few minutes and then knead again slowly. The dough is hydrated at its own pace, do not try to speed up the process by kneading aggressively.
@@BreadbyJoyRideCoffee got it... Basically work with the dough don't try to make it move at your pace
@@BreadbyJoyRideCoffee Thank you! it's like not kneading against its will 🤣👍👍
@@BreadbyJoyRideCoffee The greatest lesson learnt when dealing with sourdough is Patience!!
I always failed making your recipes. I am so frustrated. I used an Italian Manitoba flour with 13% of protein.
Why the salt water must be cold?
Inspired by your videos, I started my 1st ever Pan de crystal today
Greetings and again congratulations on your excellent videos. I have followed all your steps for the preparation of crystal bread and everything to perfect results except for the baking. After the time and temperatures that you indicate, my bread continues without sounding hollow, it is how humid underneath, I have left it for 10 more minutes in the oven at 180 degrees with a fan and then in the oven off slightly open until it has cooled down and not I have fixed the problem. Any solution? I always have a problem baking.
Do you have some suggestion for me, please? Thanks.
👏👏👏🇹🇷❤️👏👏👏 Harika
Hello, I was wondering whether the goal of all this work was to avoid flat bread, or does it play a role in crumb openness? What I mean is, do you think you can such an open crumb without all those folds but at the cost of a totally flat bread? Thank you for you educating videos
Experimented with this using 5% buckwheat, 5% spelt, and 90% King Arthur bread flour. Wish I had a stronger bread flour, ended up at 103% hydration. Used 22% levain. Took a million coil folds, and now after watching this, I’m worried I didn’t push bulk long enough. Do you ever take dough temps throughout the process? Planning to bake today but am not going to cut Into four squares, just one massive square of pan de cristal
Great videos! Most on RUclips are too much talking
I have noticed that your late breads the holes of the crumb have become smaller, why is that ?
"At eht begninning I put only 250g of water and 325g of flour"
lol
its a 77% hydration... I struggle with 70% hydration :(
joy is the beast!
I do too! But he's using 13% protein flour.
I've been thinking if the flour was 11%, the equivalent amount of water/protein would be with 210g of water. I don't know if this is a better way to look at it, but surely lower protein flour need less water to get the same density
Don't forget the water from the starter and what was added with the salt.
325+32.5 (half the starter)=357.5 flour
250+80+32.5=362.5 water
362.5/357.5=101.4% hydration.
They seam to be counting the oil or something to get the stated 104.
Still well over 100%.
@@AdrianFacchi It is more complicated than that. If you use the flour from the the same manufacturer then it is mostly true. But water absorbtion of the flour is determined by its composition (carbohydrates, fat, ash (mostly minerals), proteins (not all of them are gluten), water) and its granularity (how much wheat passes through a sieve - measured in micrometers). There are other factors too but they are not as significant as these
Yes, I add the oil in the calculations, I consider it a liquid part. It's a discussion I've seen before, but I don't think it's relevant.
Tomas, sure. Two doughs with identical hydration can be one stiff and the other wet. Depending on the flour. Wet or stiff are better terms to use when talking about dough.
how much yeast should i put if im not using a sourdough starter for this recipe? thank you!
watching coil folds is better than watching p°rn
:)))
@@BreadbyJoyRideCoffee btw your videos are awesome!! I'm trying to replicate a lot of your recipes but using fresh yeast (with proper timing) instead of sourdough starter. I haven't tried making sourdough yet, I'm quite a noob..
P.S. don't you think it would be nice to have a platform where you can talk with subscribers? for example we could upload photos of our attempts to have a laugh together, it would be fun!
Greetings from Italy
Bro you must have a ton of muscles by now
Of course, kneading dough to customer order. :))))
50k followers, live streaming?
At the moment I don't see what I could communicate live. But never say never, when I have something to tell in this way I will do it. Thank you! :)
Where did you get your big bench scraper? I'm having trouble finding one that size with a good handle.
I buy it from a local website: www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html
Can't find it on Amazon, but you can look into video description there are some links, maybe you will find something "similar".
Excellent video with excellent result :)
What do you mean by "do not knead against the dough"?
hard to tell :))) It's like when you drive a car, you feel it and drive it according to its behavior. Kneading inevitably temporarily destroys gluten. Depending on the flour, it is destroyed faster or easier. Whenever you feel that the damage is too big, make a pause for few minutes and then knead again slowly. The dough is hydrated at its own pace, do not try to speed up the process by kneading aggressively.
Looks Superb! Does it pass the Nutella-Test? 😜
:))) I don't think so
Hi Joy! Every recipe I tried from you did not work. I am so frustrated because I want do much to make a bread like yours. I am using a Manitoba flour with 13% of protein.
Wish he would answer this type of comments and not only a handful.
@@eladguitar Yeah! He has never answered my question. I will try again someday. Thanks for your comment.
How do you make your dough shiny?
kneaded carefully without destroying gluten, giving it time to rest to repair, long coil folds made with care.
@@BreadbyJoyRideCoffee thank you so much! No wonder the more I knead the dough becomes weaker!
Love your work. I am wondering: if you are calling these crystal breads than it should be spelled pain... pan de crystal does not mean pain de crystal.
In spanish is pan de cristal
:)))) really a pain when after so much work you fail
Ricetta interessante 👍👍🔝se ti va iscriviti sul mio canale 😃